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Sea scallops are tasty, reasonably
priced and should look fresh and rich. Look for them to be shiny and opaque, yet
nearly translucent. The smell should be sweet and fresh, like that of seaweed
and ocean air.
Really fresh scallops are almost dry. The longer they sit, more of the milky
juice of the scallops is in the dish you see at the store.
Always make sure to remove the beard of the scallop. It comes off easily by
pulling to separate it from the scallop. This is the muscle the scallop was
attached to the shell with and it very tough.
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Macaroni Grill Baked Creamy Seafood
4 T. butter
1 C. baby scallops, rinsed and drained (about 8 ounces)
3 T. flour
2 C. half and half
1 1/2 C. asiago cheese
2 C. medium, peeled, shelled and deveined cooked shrimp
6 oz. can chopped clams, well drained
1 to 2 Tbsp. grated Parmesan cheese
Oil for deep frying
1/2 of a 12 ounce package Won ton skins
In a large skillet, melt 1 T. butter. Add scallops and stir fry over high heat
until just cooked through; set aside in bowl. In same skillet, melt remaining 3
T. butter over medium heat. Whisk in flour until smooth and bubbly. Cook and
stir 1 minute. Whisk in half-and-half and continue whisking until mixture comes
to a boil. Boil 1 minute, whisking, until bubbly. Turn off the heat. Add asiago
cheese, stirring until melted. Stir in the scallops, shrimp and clams. Spoon
into a 9 inch glass pie plate. Sprinkle with the Parmesan cheese.
Bake in a preheated 350°F. oven for about 15 minutes, until the top is golden
brown. Meanwhile, heat plenty of oil in a wok or deep fryer to 375 degrees. Fry
3 or 4 won ton skins at a time, a few seconds on each side, until just golden.
Drain on paper towels.
Use wantons as chips for dipping into baked sea-food appetizer. NOTE: If you
don't feel inclined to fry the wanton skins to make chips, the seafood appetizer
is also delicious served with tortilla or pita chips or crackers of your choice.
Recipe from the Los Angeles Times.
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